Cole & Mason Ground Hot Smoked Paprika
Eat our Hot Smoked Paprika with Barbecue-style chicken. Mix together some ground hot smoked paprika, dried herbs and sea salt. Coat a whole chicken in olive oil, rub in the spice mix, then leave to marinate for a few hours. Roast in a hot oven until cooked through.
Why not try giving kale an extra kick. Sauté a diced onion and minced garlic in some olive oil. Stir in a teaspoon of hot smoked paprika, a pinch of sea salt and some chopped kale. Add a sprinkle of water and cook for about five minutes, until the kale wilts down.
Paprika is made by drying and crushing red capsicum peppers. It comes in a few different varieties – from mild to smoky to hot. Our hot smoked paprika is made by smoking the peppers before grinding, then blending them with chillies for extra heat.
Though usually associated with Hungarian goulashes and Spanish chorizos, paprika came from the New World. Christopher Columbus brought it over to Spain and the Ottomans introduced it to Hungary, where much of the world's paprika is produced today.
The hot smoked version is good for adding extra heat and smoky flavour to barbecued meats and spicy meat stews.
Supplier: The Spice Company